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TUNA SALAD


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

5 to 6 eggs, hard boiled and finely chopped
3 to 4 - 6 ounce cans tuna, drained
2 to 3 stalks celery, diced
3 - 4 Tablespoons dill relish *
1 Tablespoon dried parsley
1/2 teaspoon dried, minced onion
1/2 teaspoon dillweed
mayonnaise
mustard, your favorite variety - if desired


Combine all ingredients.


Add mayonnaise and mustard to your preference.


Refrigerate 2 or 3 hours before serving.


Pairs Well With


Notes

This recipe is great as a salad or sandwich. The celery gives added crunch, and the dillweed and dill relish gives added tang.

Cooks Note:

Chopped dill pickles OR sweet relish may be substituted.

A dash of local for every season
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